Tender and savory roasted tri-color baby carrots with dill. They're perfect as a snack or a beautiful side at your holiday table.
What’s up Doc?
When you hear that old question does your mind conjure up a picture of Bugs Bunny, Barbara Streisand, or carrots? Those three things would seem logical, no? I mean, Bugs coined the phrase, Barbara tried to make it seem awkwardly sexy, and well, carrots were the star prop of that question. But logical isn’t always where my mind likes to start, because I’m an audio/visual person. So when I hear, “what’s up doc,” I start with the sound of chomping carrots, and then I see Bugs. It takes everything I have not to shout, “Close your mouth when you chew!” Gawd, how I hate it when people chew with their mouths open, or talk with food in their mouths. For the love of humanity, and my sanity, whatever you have to say can wait until you swallow your food.
Phew, that was a random way to start talking about this delicious roasted tri-color baby carrots with dill recipe, but at least now you all know what memory the phrase, “What’s up Doc,” triggers in your genius noggin. And you know what not to do if you want to impress me at the dinner table. Or, you know what to do if you want to make me crazy. Honesty is a double edge sword.
Okay, let’s get down to business. Roasted Tri-Color Baby Carrots with Dill. Can we just take a minute to admire the beauty of these special little root vegetables.
Ah, yes……so very pretty. Can’t you just see these beauties at your holiday table? They’re so colorful and dainty, and they taste so incredibly good that you could honestly make a meal out of the platter. Just give me all of the carrots and you go home. I kid. Sort of.
By now I know that your mouth is watering and you want to make a big pan of roasted baby carrots for yourself. So I’m not going to keep you waiting with my dribble, let’s make these babies!
First, you’re going to want to cut off the tops—leave a few inches of the stems on the carrots—and wash them really well, because they’ve just been pulled from the earth and they haven’t been manhandled like the big boy carrots. At least they shouldn’t have been. Once they’re clean, GENTLY peel off a thin layer of the skin. If the carrots look super clean you can skip this part, but mine needed it.
Second, put the carrots on a rimmed baking sheet and drizzle a teaspoon of olive oil over the carrots and toss to coat. There were only about six to eight carrots per bunch, if you have more you may want to add another teaspoon of olive oil. If you don’t use oil to cook, that’s fine, just omit it. I like to roast baby carrots with a little oil so they don’t dry up.
Third, season with sea salt and black pepper and roast in a 375° oven for fifteen to twenty minutes, checking them every ten minutes. If the thinnest carrots are done before the thicker carrots, remove them from the oven so they don’t char.
Fourth, when the carrots are done remove them from the oven and sprinkle with as much or as little chopped dill as you like.
Simple Simon.
Tell me:
What are you making for Easter?
Could you make a meal of these gorgeous carrots?
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Roasted Tri-Color Baby Carrots with Dill
Ingredients
- 3 to 4 bunches of baby carrots – approximately 15 to 20 carrots
- 1 teaspoon of olive oil
- Ground sea salt and black pepper to taste
- 2 to 3 tablespoons of chopped dill
Instructions
- Preheat the oven to 375°
- Cut off stems—leave a few inches of the stems on the carrots—and wash them really well. Once they’re clean, GENTLY peel off a thin layer of the skin. If the carrots look super clean you can skip this part, but mine needed it.
- Put the carrots on a rimmed baking sheet and drizzle a teaspoon of olive oil over the carrots and toss to coat. There were only about six to eight carrots per bunch in mine, if you have more you may want to add another teaspoon of olive oil. If you don’t use oil to cook, that’s fine, just omit it. I like to roast baby carrots with a little oil so they don’t dry up.
- Season with sea salt and black pepper and roast in a 375° oven for fifteen to twenty minutes, checking them every ten minutes. If the thinnest carrots are done before the thicker carrots, remove them from the oven so they don’t char.
- When the carrots are done (it should be easy to pierce them with a fork) remove them from the oven and sprinkle with as much or as little chopped dill as you like.
- Enjoy!
Lucie @WIN-WIN FOOD says
These are so pretty Linda!!! And dill is such an underused herb, great that you bring more attention to it, this combo sounds great!
Linda Meyer says
Dill is so underrated, Lucie. I love it, and it's such a nice addition to roasted vegetables. Thanks!
Gin says
Ha, I'm feeling you on Bugs! I too have a zero tolerance policy on open-mouthed chewing. If I was making a big Easter meal this year these carrots would be perfect! A little bit fancy, totally flavorful.
Linda Meyer says
They look fancy but their so easy to make. A great dish to make your friends and family think you worked so hard in the kitchen-hee-hee! Thanks, Gin. 🙂
Vanessa @ VeganFamilyRecipes says
These look so pretty, Linda! We aren't celebrating Easter at home this year so I won't be able to do my typical Easter brunch. However, I NEED to make sure to remember this recipe because this would look so pretty at an easter brunch. Pinning!
Linda Meyer says
Thank you, Vanessa! You get a day off, good for you. 🙂 Have a Happy Easter.
Christine (Run Plant Based) says
Carrots are amazing and I go through so many of them every week! These look gorgeous, great colors and so appealing. Thanks!
Linda Meyer says
Me too! My dogs love them too, so much that they jump on my legs and push me until I give them some-haha! Thanks, Christine.
curlsnchard says
I love colorful carrots <3 But I hate dill, so I would definitely use a different herb for it 😀 The pictures of those carrots are so aesthetically pleasing to look at!
Linda Meyer says
Try them with rosemary. I love roasted vegetables with rosemary. 🙂 Thanks, so much!
Evi says
These are extremely beautiful, Linda! Love that it's such a simple recipe. Pinned 🙂
Linda Meyer says
Thank you so much, Evi. Simple is always best. 🙂
SuzLyfe says
These would last 2 seconds in front of me. Not only do I have a carrot problem, I LOVE fresh dill!
Linda Meyer says
The best thing about them is that you could eat them all without feeling a twinge of guilt. Thanks, Susie!
Jac -Tinned Tomatoes (@tinnedtoms) says
I love fresh dill. I add loads to my potato salad, but I've never paired it with carrots. I'll definitely try this soon Stumbled and pinned.
Linda Meyer says
Yes! I have a potato salad with dill recipe on the blog. I love those two things together. Thanks so much. 🙂
Sophia @veggies dont bite says
I LOVE roasted carrots and I LOVE LOVE dill! I'm totally going to have to try that combo. It sounds amazing!! And they look beautiful!
Linda Meyer says
The dill makes them pop! Thanks so much, Sophia. 🙂
Jenn S. says
I love colored carrots - so beautiful! And dill - you know how I feel about dill! Mmmmmmmmm
Linda Meyer says
Yes I do! I bet these would taste great dipped in your dill sauce. 🙂
tworaspberries says
I LOVE roasted carrots! they get so sweet tasting! theses look awesome and the dill sauce sounds delicious! 😉
Linda Meyer says
Thanks, Michele! They're so sweet and the dill gives them a nice boost in flavor.
Aimee / Wallflower Girl's Kitchen says
I have an obsession with tri-colour carrots, they're SO beautiful! I always pick them up when I come across them at the market. Dill is the perfect pairing too - sounds perfect 🙂
Linda Meyer says
They're so pretty! I think I'd buy them even if I didn't like carrots, just for decoration. 😉
Strength and Sunshine says
I wonder when national carrot day is......carrots are just...amazing hahahaha! Sweet or savory, baking or cooking, kinda just like cauliflower, you can do so many things with them!
Linda Meyer says
I had to look it up. NCD is on February 3rd. 😉 Agreed, I love carrots.